Vegan Cabbage and Carrot Slaw
Recipe and photo by Lauren from Flora & Vino
This refreshingly light, crunchy slaw is an excellent side dish, appetizer or afternoon snack. A perfect counterpoint to anything off the BBQ, this easy-to-prepare recipe is made for summer. The rich yogurt dressing brings the ideal balance of fresh and tangy that will keep you coming back for more.
2 carrots, julienned*
1/2 c finely shredded purple cabbage*
1/2 c finely shredded green cabbage*
1/4 c raisins*
Hemp hearts, for topping
Vegan Yogurt Dressing
1/2 cup unsweetened almond milk yogurt
2 Tbsp rice vinegar
1 Tbsp lemon juice
1/2 Tbsp tahini
2 tsp Tamari lite
*Ingredient available to add to your Imperfect box
Wash, chop, and slice the cabbage and carrots.
Make the yogurt tahini dressing by adding all ingredients to a bowl and whisk with a fork until smooth and creamy. Refrigerate until ready for use.
Add all slaw ingredients to a bowl and pour on dressing Toss to combine. Fold in raisins and toss again to combine. Serve immediately or refrigerate for 30 mins to allow the flavors to meld.
Best when fresh. Enjoy leftovers within 2-3 days topped with hemp hearts.
Recipe Notes and Variations
This beautiful slaw will keep well for a few days in refrigerator so don’t be afraid to make enough for a couple days. Trust us, it wont go to waste!
Try this recipe with other crunchy veggies like cucumbers, radishes or onions to add more textures and flavors.
For a crispier slaw, try salting your cabbage, letting it sit for an hour, then draining out any liquid. This technique removes moisture leaving your cabbage with a crunchy bite that stays for hours, even after it’s been dressed.